Salmon and prawns served with beef tataki and charred peppers.
For the beef tataki:
- 1 centre cut of Argentinian beef (Chateaubriand)
- sea salt
- freshly ground black pepper
- 1 small ginger root
- 2 limes
- 1 tbsp light soy sauce
- 1 dash of sesame oil
- 1 dash of mirin (sweet Japanese rice wine)
- 1 yellow bell pepper
- 2 pieces of salmon fillet
- Dash extra virgin olive oil
for the BBQ prawns:
- 8 pcs. Pacific prawns
„Eggerts all time favorite Rub“
- 3 tbsp flaky sea salt
- 1 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp cayenne pepper
- 1 tbsp aniseed
- 1 tbsp coriander seed
Place the griddle plate on one side of the grill and preheat the entire grill.
First clean and (if necessary) trim the beef fillet, season with sea salt and pepper and set aside to rest for 10 minutes if needed. Combine all the ingredients for the rub in a mortar and pestle, then grind them together.
Quarter and core the bell pepper, then place it on the grill with the cut side down. Briefly sear the beef fillet on all sides on the griddle plate, then set aside again.
Hot TipThe Performance Pro grill comes with a built-in griddle plate that’s perfect for vegetables and scrambled or fried eggs.
Salt the salmon fillet and season the prawns with Eggert’s rub. Grill the bottom of the salmon on the griddle plate. Do not flip it. Ideally, it will be done when the top is still slightly translucent and the salmon can be pulled from the skin.
Sear the prawns on the griddle as well, then drizzle with a little olive oil and remove from the grill.
When the pepper is charred, remove it from the grill, place it in a bowl and cover.
Now thinly slice the beef fillet and arrange it on a platter as you would for carpaccio. Marinate this with a little freshly grated ginger, lime zest and juice, as well as some soy sauce and mirin.
Finally, drizzle with a little sesame oil, peel (remove the skin) and dice the bell pepper, then scatter the pieces over the tataki. Scatter the salmon on top along with the prawns.
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